bakery equipment list

A bread making machine or bread maker is a home appliance for baking bread. It consists of a bread pan (or tin), at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. This small oven is usually controlled by a simple built-in computer using settings input via a control panel. Most bread machines have different cycles for different kinds of dough—including white bread, whole grain, European-style (sometimes labelled French), and dough-only (for pizza dough and shaped loaves baked in a conventional oven). Many also have a timer to allow the bread machine to ivate without operator attendance, and some high-end models allow the user to program a custom cycle.To create a loaf of bread, ingredients are measured into the bread pan in a specified order (usually liquids first, with solid ingredients layered on top) and the pan is then placed in the breadmaker. The order of ingredients is important because the instant yeast used in breadmakers is ivated by cont with water, so the yeast and the water must be kept apart until the program starts.\r
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The machine takes a few hours to make a loaf of bread, first by turning the ingredients into dough using the paddle that is then removed (most have removable paddle), proofing the loaf using ideal temperature control, then baking the loaf. Once the bread has been baked, the pan is extred from the breadmaker, leaving a small indentation or hole from the rod the paddle attaches to. The shape of the finished loaf is often considered unusual, with many early bread machines producing a vertically oriented, square or cylindrical loaf very different from commercial breads; however, more recent units generally have a more traditional-appearing horizontal pan. Some bread machines are in the standard rectangle shape two lb loaf using two paddles. One of the Zojirushi models even has a heating element in the lid to brown the crust.[4]\r
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Bread machine recipes are often somewhat smaller than standard bread recipes, and are sometimes standardized based on the capacity of the machines pan; most common in the United States market are 1.5 lb/700g units, and the majority of recipes are written for that capacity; however, 2 lb/900g units are not uncommon either. Packaged bread mixes are available, specifically designed for breadmakers, containing premeasured ingredients including flour and yeast, as well as flavorings and occasionally dough conditioners. Only water usually needs to be added. Bread machines generally do not deal well with non-wheat flours, so any recipe that requires a substantial addition of a grain such as rye or corn that lacks gluten will prove difficult at best in a bread machine, as will any dough with unusually large amounts of liquid (such as ciabatta).\r
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Generally, homemade bread goes stale faster than bread from a commercial baker because the former does not include preservatives. However, it is possible (though a bit more difficult) to use a natural leaven or a pre-ferment in breadmaker dough recipes if the starter is sufficiently fast to rise. Sourdough contains a symbiotic culture of yeast and loberia; the yeast provides some flavor as well as carbon dioxide to provide lift, while lic acid produced by sourdoughs loberia greatly preserves bread, as well as affecting its flavor, while pre-ferments provide some of the same benefits as a sourdough culture with the greater predictability of domesticated bakers yeast.\r
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Breadmakers are often equipped with a timer to control when the breadmaking begins. This allows them, for example, to be loaded in the evening but only begin baking early in the morning, to produce a freshly baked loaf for breakfast. They can also be set only to make dough, for instance to be used to make pizza. Some can also be set to make other things besides bread, such as jam, pasta dough, udon or mochi, a kind of Japanese rice cake. One of the most recent innovations is the facility to add nuts and fruit during the kneading process automatically from a tray.[citation needed]\r
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Traditionally, breadmakers take between three and four hours to bake a loaf. However recently fast bake modes have become common additions, many of which are able to produce a loaf in under an hour. The bread is generally not of as good quality as that produced by a longer program, but for many users this is a useful feature.\r
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